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使用混合物实验设计优化基于TVP的替代香肠的混合比率

Ha Young Song¹, Dong Hyeon Jeong¹, Yun Jo Jung¹

¹Department of Food Science & Biotechnology, Chungbuk National University, 1, Chungdae-Ro, Seowon-Gu, Cheongju, Chungbuk 28644 South Korea.

Food science and biotechnology

|March 2, 2026

概括

研究人员优化了纹理植物蛋白 (TVP) 混合物用于植物性香肠,发现较高的TVP含量改善了纹理和消化能力,同时减少了损失. 理想的比例提高了肉类替代品的质量.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学

背景情况:

植物性肉类替代品越来越受欢迎.
纹理植物蛋白 (TVP) 是肉类替代品中常见的成分.
优化TVP混合物对于实现理想的产品特性至关重要.

研究的目的:

为了确定TVP的最佳混合比率植物性香肠.
评估TVP,油和冰含量对香肠物理化学性质的影响.

主要方法:

在香肠配方中使用混合设计方法.
测量了包括纹理,水容量和消化能力在内的物理化学性质.
使用统计分析来确定最佳成分比率.

主要成果:

增加的TVP含量与硬度,性和蛋白质消化能力正相关.
更高的油含量导致硬度降低和质地改善.
最佳的混合物被确定为44.19%的TVP,7.59%的油和28.28%的冰,以获得所需的香肠特性.

结论:

该研究成功地确定了使用TVP的植物性香肠的最佳混合比率.
这些发现为植物性肉类替代品的开发和质量控制提供了有价值的数据.
了解成分相互作用是生产高质量的肉类替代品的关键.

关键词:

另一个替代品香肠.混合物实验的实验是混合物.最佳的混合比率是最佳的混合比率.物理化学性质物理化学性质有纹理的植物蛋白 (TVP)

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